Thursday, 8 August 2013

A Curious Australian Biscuit

Anzac biscuits

I recently blogged about a Brown Bread Frozen Yogurt I made. In the picture, I added a little something else which I had made with some curiosity. I stumbled across a recipe for Anzac biscuits in an old magazine and thought they sounded really delicious. Oats, coconut, honey... what more could you want from a biscuit! When I looked a little more into the history behind them, they really caught my interest and I couldn't resist a chance to literally taste history!
Anzac biscuits originate from the World War I era and more specifically belong to the history of the Australian troops (Australian and New Zealand Army Corps) who were at the time, fighting far away in Turkey. The troops were sent these chewy treats by their loved ones.The oat and coconut biscuit acted as a substitute for bread, or could be crumbled up and used to make porridge. Everyone knows that the way to a man's heart is through his stomach. That is certainly true of my own man and he appreciated them very much. I can't comprehend the warmth they must have brought to those men at that time. Quite frankly, they are one of the most delicious biscuits I have ever had. They are still enjoyed in Australia and remain a part of the care packages sent to Australian and New Zealand troops today, which is a wonderful tradition and a true symbol of compassion for what they do. Anzac biscuits are particularly enjoyed on April 25th ANZAC Day, a memorial day for the men lost in the terrible war.

Anzac Biscuits

Ingredients

125g Plain flour
100g oatmeal
100g soft brown sugar
50g desiccated coconut
100g unsalted butter
1tbsp honey
1/2 tsp bicarb
1 tbsp boiling water

Method

1. Grease and line a baking tray and preheat your oven to 170C.
2. Sift your flour and stir in the oatmeal, sugar, and coconut.
3. Melt the butter and honey in a saucepan on a low heat. Once melted, mix your water and bicarb in a cup and pour into your butter mixture. This will cause a reaction so you must mix them together quickly and then add to your dry ingredients.
4. Using a spoon mix everything together into a thick dough. Take spoons full and roll between your palms, then flatten onto your baking tray allowing enough room for the biscuits to grow during cooking.
5. Bake for 20mins, once golden remove from the oven and allow to cool before transferring to a container. They will keep for a long while, but may not make it that long in your biscuit tin!

Wednesday, 7 August 2013

Brown Bread Frozen Yogurt

Brown Bread Frozen Yogurt

My friend Jenny was coming over for a girl's night the other week and I felt a little under pressure as she just got a job as a cookery tutor at the famous Bettys Cookery School! How could I possibly entertain such a lady with all her food knowledge! I had to think outside the box and I knew she has a love for all kinds of dessert like no other woman. I settled on a delicious combination of healthy and naturally sweet, with the hope that our guilt would not raise it's ugly head after we ate the whole lot! Last time I ate with Jenny, we had a huge amount of Italian food and then followed it up with a five dessert taster plate shocker. I knew it had to be something good.

I found a recipe for brown bread ice cream, but made with frozen Greek yogurt and I eliminated the sugar content in the hope that a drizzle of honey would be enough to sweeten the deal. It was indeed.

Brown Bread Frozen Yogurt.

Ingredients

175g wholemeal bread crumbs
25g chopped walnuts
1/2tsp ground nutmeg
Grated rind of one orange
450ml unsweetened Greek Yogurt
2 large egg whites

Method

1. Preheat a grill and place your bread crumbs and walnuts (Grated or blitzed) under the heat for 3-5 mins, ensuring to toss them and brown evenly.
2.When cool, transfer to a bowl with the ground nutmeg, yogurt, orange rind and yogurt. Combine thoroughly.
3. In a separate very clean bowl, whisk your egg whites until they form soft peaks. Gently fold them into the yogurt mixture with a clean dry metal spoon in a cut and fold motion. Avoid beating the mixture and knocking the air out the egg whites.
4. Spoon the mixture into four containers of your choice, and freeze for 2 hours.
5. To serve, remove from the freezer 20mins before to allow a little time to thaw and release easily from the container.
6. Turn out onto a plate and garnish with some walnuts, orange slices or a drizzle of honey.